Instant Pot Dal Makhani with Brown Rice
User Reviews
4.7
399 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
1 hr
-
Calories
328 kcal
-
Course
Main Course
-
Cuisine
Indian
Instant Pot Dal Makhani with Brown Rice
Report
A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
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Ingredients
- 1 cup black gram beans (adzuki beans or whole brown lentils) **
- ⅓ cup red kidney beans **
- 1 tablespoon oil (ghee or butter)
- 1 teaspoon cumin seeds
- 1 medium yellow onion finely diced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ¼ teaspoon ground turmeric
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons kosher salt
- 2 cups tomatoes diced
- 2 cups water
- ½ cup light cream **
- 1 teaspoon garam masala
- ¼ cup cilantro chopped
- 1 tablespoons Kasoori Methi (dried fenugreek leaves) optional
Optional Pot in Pot rice
- 1 cup brown rice rinsed and drained
- 2 cups water
- 1 teaspoon salt
Instructions
- Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
- Set Instant Pot to sauté mode and heat oil. Add cumin seeds to the oil and allow them to sizzle. Add onions and mix well.
- Add ginger, garlic, turmeric, red chili powder, salt, tomatoes and beans. Add water and mix well.
- To make pot-in-pot brown rice (optional step)- Add rice, water, and salt to a stainless steel container. Put a tall trivet over the beans. Place the rice container on the trivet.
- Close Instant Pot with pressure valve to sealing. Pressure Cook (Hi) for 30 minutes followed by Natural Pressure Release. See notes for stove top method.
- Open Instant Pot and set to sauté mode. Carefully take out the Rice container and the trivet. Stir in cream, add garam masala and garnish with cilantro and dried fenugreek leaves.
Equipments used:
Notes
- Don't have time to soak the beans? - Add an extra one cup of water and pressure cook for 60 minutes.
- Vegan Dal Makhani - Use oil instead of ghee and coconut cream or cashew cream for garnish.
- Variations - If using dry beans, add an extra 1 cup of water and increase the pressure cooking time to 60 minutes.
- Stove Top Recipe - Pressure cook for 45 minutes on medium heat and allow the pressure to release naturally.
- No Pressure Cooker? - Cook covered on low-medium heat in a heavy bottom pot until the lentils are soft and mushy. This may take two to three hours. Add one to two cups of water as needed and adjust salt, red chili powder, and garam masala to taste.
Nutrition Information
Show Details
Calories
328kcal
(16%)
Carbohydrates
55g
(18%)
Protein
12g
(24%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Cholesterol
11mg
(4%)
Sodium
1185mg
(49%)
Potassium
746mg
(21%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
471IU
(9%)
Vitamin C
5mg
(6%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 55g | 18% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 1185mg | 49% |
| Potassium | 746mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 471IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
399 reviews
Excellent
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